Preserving Techniques by Rachel de Thample
Learn preserving techniques including demonstrations of jams and pickles
Capture the best of the season as Rachel takes you through a realm of preserving techniques inspired by the Petersham Nurseries private kitchen garden.
Each class is tailored to the season giving you an opportunity to jam, pickle, ferment, dry and infuse a delicious taste of what our garden has to offer. By the end of the day, you will be equipped with the skills and knowledge to preserve the produce from your own garden, local markets, orchards or hedgerows.
As well as hands-on making of things, you will take home at the end of the day, your taste buds will also be dazzled with an array of tasters from Rachel’s store cupboard, a stunning two-course lunch from the Petersham Nurseries kitchen and a copy of all the recipes from the day to take home.
The workshop includes:
-Welcome teas and coffees with taster such as elderberry jam linzer biscuits
-A tour of the Petersham Nurseries kitchen garden to gather autumnal ingredients to turn into preserves
-Rachel will guide you through making your own homemade jams and chutneys. Together we will make an autumn produce inspired version of each such as apple jam with rose geranium and an Indian spiced pumpkin and quince chutney.
-Lunch from the Petersham Nurseries kitchen including some of Rachel’s autumnal preserves such as saffron honeyed carrot pickles and smoked beetroot pickles
- Learn how to make a variety of different pickles using different techniques such as lacto-fermented pickles, cold brine vs hot brine and how to make your own apple cider vinegar using windfalls, crab apples or apple scraps left from making other dishes. You will also learn how to make your own dried mushrooms and apple rings.